If you are craving something comforting yet vibrant that captures the essence of fall, this Butternut Squash and Sweet Potato Soup Recipe is your ultimate go-to. It’s the perfect harmony of creamy textures and sweet, earthy flavors, packed with wholesome ingredients that warm you from the inside out. Whether you’re planning a cozy weeknight dinner or need a stunning holiday side dish, this soup will quickly become one of your favorite staples to whip up.
Ingredients You’ll Need
The magic of this Butternut Squash and Sweet Potato Soup Recipe lies in its simplicity but thoughtful selection of ingredients. Each one plays a crucial role, from adding natural sweetness to imparting warm spices that make this soup truly comforting.
- Butternut Squash (5 cups cubed): Provides a naturally sweet, mellow base with a silky texture when roasted and blended.
- Sweet Potatoes (3 cups peeled and cubed): Complement the squash with additional sweetness and creaminess that rounds out the soup.
- Olive Oil (1/4 cup + 1 tablespoon): Used for roasting and sautéing to add a subtle fruity richness and help the flavors meld.
- Salt and Black Pepper: Essential to elevate and balance the natural flavors of the vegetables.
- Sweet Onion (1 medium, diced): Adds a gentle sweetness and aromatic depth after being softened in oil.
- Garlic (5 cloves, minced): Brings a savory punch and warmth, perfectly enhanced by roasting and sautéing.
- Fresh Ginger (1 tablespoon grated) or Dried Ginger (1/2 tsp): Offers a subtle zing that brightens the sweetness and adds complexity.
- Ground Cinnamon (1/2 teaspoon): Adds a warm spice note that makes this soup feel truly like autumn in a bowl.
- Ground Nutmeg (1/4 teaspoon): Complements cinnamon with its nutty, slightly sweet aroma.
- Vegetable Broth (4 cups): The liquid base that ties all ingredients together and keeps the soup light yet flavorful.
- Coconut Milk or Cashew Cream (optional): A drizzle of either adds a luscious creaminess and subtle richness when serving.
How to Make Butternut Squash and Sweet Potato Soup Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 400 degrees Fahrenheit and lining a large rimmed baking sheet. Toss the cubed butternut squash and sweet potatoes with olive oil, salt, and black pepper right on the sheet. Roasting these veggies until tender and lightly golden—about 35 to 45 minutes—brings out their natural sugars and creates a beautifully caramelized flavor that forms the backbone of this soup.
Step 2: Sauté the Aromatics
While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook it gently until translucent and soft—around five minutes. Then stir in the mincéd garlic and ginger, cooking for another minute or until wonderfully fragrant. This step infuses the soup with layers of savory warmth and subtle spice.
Step 3: Combine and Simmer
Once the roasted squash and sweet potatoes are done, transfer them carefully to the pot with the aromatics. Sprinkle in the cinnamon and nutmeg, then pour in the vegetable broth and add salt to taste. Stir everything together and bring the mixture to a gentle simmer. This allows the spices and broth to marry with the roasted vegetables, deepening the flavor before blending.
Step 4: Blend Until Silky Smooth
To achieve that famously creamy texture, blend the soup in batches using a high-powered blender or carefully use an immersion blender right in the pot. Blend until perfectly smooth and velvety. Return the soup to the stove and warm through for about 10 minutes, tasting as you go to adjust seasoning. The result is a luscious and inviting bowl, just begging to be savored.
How to Serve Butternut Squash and Sweet Potato Soup Recipe
Garnishes
Enhance your soup by adding a splash of coconut milk or cashew cream on top; it creates a silky swirl that looks beautiful and adds extra indulgence. You can also sprinkle toasted pumpkin seeds, a pinch of smoked paprika, or fresh herbs like thyme or parsley to brighten each spoonful.
Side Dishes
This soup pairs wonderfully with warm crusty bread for dipping or a fresh grain salad to add some texture on the side. For a heartier meal, try serving alongside roasted Brussels sprouts or a simple green salad drizzled with balsamic vinaigrette to complement the soul-soothing soup.
Creative Ways to Present
For a festive flair, serve this soup in mini pumpkin bowls or hollowed-out butternut squash halves to impress guests. Drizzling with spiced oil or adding a few crispy sage leaves on top adds a luxurious touch that elevates your presentation instantly.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Butternut Squash and Sweet Potato Soup Recipe in an airtight container in the refrigerator for up to 4 days. As the flavors meld further, it becomes even tastier, making it great for quick lunches or comforting evenings.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or bags, leaving some headspace for expansion. It keeps well for up to 3 months, so you can enjoy a bowl of autumnal goodness anytime you need a quick, nourishing meal.
Reheating
When ready to enjoy, thaw the soup overnight in the fridge if frozen, then gently reheat over medium-low heat on the stove. Stir occasionally until warmed through. If the soup has thickened, simply add a splash of broth or water to loosen it to your preferred consistency.
FAQs
Can I use fresh ginger instead of dried in this soup?
Absolutely! Fresh ginger adds a bright, zesty flavor that deepens the soup’s complexity. Just grate about a tablespoon for perfect balance. If you prefer dried ginger, use half a teaspoon as a milder alternative.
Is this soup suitable for vegans?
Yes, this recipe is fully vegan. The use of vegetable broth and plant-based enrichments like coconut milk or cashew cream keeps it dairy-free and deliciously creamy.
Can I make this soup in a slow cooker?
Definitely! Roast the vegetables first to bring out their sweetness, then add them with the aromatics, broth, and spices to your slow cooker. Cook on low for 4-6 hours before blending for a hands-off version of the soup.
What can I substitute if I don’t have butternut squash?
Acorn squash or pumpkin make excellent substitutes and provide a similar sweetness and texture. Just adjust roasting times slightly based on the firmness of the substitute vegetable.
How thick or thin should the soup be?
Consistency is up to your taste! If you like a thicker soup, blend less broth in. For a lighter, more broth-based soup, add extra vegetable broth or water until you reach your preferred texture.
Final Thoughts
This Butternut Squash and Sweet Potato Soup Recipe is a true celebration of comfort food done right: simple ingredients coming together to create something that’s both nourishing and utterly delightful. From the first spoonful, you’ll understand why it’s one of my go-to recipes for chilly days or holiday gatherings. I can’t wait for you to try it and make it your own cozy classic!
Print
Butternut Squash and Sweet Potato Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Butternut Squash and Sweet Potato Soup is a creamy, comforting fall soup made with roasted seasonal vegetables and warm spices. Perfect for holiday dinners or cozy weeknights, it’s easy to prepare and packed with natural sweetness and vibrant flavors.
Ingredients
Roasted Vegetables
- 1 large butternut squash (5 cups cubed)
- 2 medium-large sweet potatoes (3 cups peeled and cubed)
- 1/4 cup olive oil
- Salt and black pepper, to taste
The Rest
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 5 cloves garlic, minced
- 1 tablespoon grated fresh ginger or 1/2 teaspoon dried ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 teaspoon salt, or to taste
- Drizzle of coconut milk or cashew cream, optional for serving
Instructions
- Prepare: Preheat the oven to 400°F (205°C) and prepare a large rimmed baking sheet for roasting the vegetables.
- Roast vegetables: Spread the cubed butternut squash and sweet potatoes on the baking sheet. Drizzle with 1/4 cup olive oil and toss to coat evenly. Season with salt and black pepper. Roast for 35-45 minutes, turning halfway through, until the vegetables are fork-tender and slightly golden brown.
- Sauté aromatics: While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Combine and simmer: Transfer the roasted squash and sweet potatoes carefully into the pot with the aromatics. Add ground cinnamon, ground nutmeg, vegetable broth, and salt. Stir well to combine.
- Blend the soup: Using a high-powered blender, blend the soup in batches until silky smooth, or use an immersion blender directly in the pot. Return the blended soup to the pot and warm it over medium heat for about 10 minutes. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the warm soup into bowls and optionally drizzle with coconut milk or cashew cream for added creaminess and garnish. Serve immediately.
Notes
- You can substitute fresh ginger with dried ginger if fresh is unavailable.
- Adjust the seasoning to your taste, especially salt and spices.
- This soup can be made vegan by using vegetable broth and plant-based cream options.
- For a thinner soup, add more vegetable broth to reach desired consistency.
- Leftovers refrigerate well for up to 4 days and freeze nicely for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
